1 tbsp. oil
2 pkgs. (about 2 lbs.) boneless, skinless chicken breasts, cut into 1/2" pieces
1 cup ranch salad dressing
1/2 cup mayonnaise
1 tsp. fajita seasoning mix
1/2 cup sliced celery
2 tbsp. sliced green onion
1 pkg. 1o" burrito size flour tortillas
1/2 cup mild cheddar shredded cheese
Heat oil in large skillet over medium high heat. Add chicken; cook, stirring occasionally, for 4-5 minutes or until chicken is no longer pink. Remove from skillet; cool. (Or, just use the can of chicken.) Combine dressing, mayonnaise and seasoning mix in large bowl. Add chicken, celery, and green onion, toss well to coat. Cover, refrigerate for 1-2 hours. Divide salad among tortillas. Top with cheese and fold. Makes 8 wraps.
2 pkgs. (about 2 lbs.) boneless, skinless chicken breasts, cut into 1/2" pieces
1 cup ranch salad dressing
1/2 cup mayonnaise
1 tsp. fajita seasoning mix
1/2 cup sliced celery
2 tbsp. sliced green onion
1 pkg. 1o" burrito size flour tortillas
1/2 cup mild cheddar shredded cheese
Heat oil in large skillet over medium high heat. Add chicken; cook, stirring occasionally, for 4-5 minutes or until chicken is no longer pink. Remove from skillet; cool. (Or, just use the can of chicken.) Combine dressing, mayonnaise and seasoning mix in large bowl. Add chicken, celery, and green onion, toss well to coat. Cover, refrigerate for 1-2 hours. Divide salad among tortillas. Top with cheese and fold. Makes 8 wraps.
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